Crushed Wheat Griddle Cakes

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Wheat + milktop 6% of all pairs
   Smell alikemoderate
   Cooked together2,418 recipes

   Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

2. Wheat + flourtop 12% of all pairs
   Smell alikemoderate
   Cooked together4,373 recipes

   Shared aroma: isobutyraldehyde (malty, green).

3. Milk + flourtop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Flour + sugartop 15% of all pairs
   Smell alikemoderate
   Cooked together92,116 recipes

   Shared aroma: phenylacetaldehyde (hawthorne, honey).

5. Flour + eggtop 15% of all pairs
   Smell alikelow
   Cooked together106,462 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Crushed wheat

Provides the main body and bulk, as its starches swell when boiled.

Egg

Binds the batter and adds structure as it sets on the griddle.

Flour

Builds structure and helps the cakes hold their shape.

Baking powder

Releases gas that lifts the batter so the cakes rise and stay light.

Milk

Adds moisture and helps the cakes brown on the griddle.

Brown sugar

Adds sweetness and helps the cakes brown.

The step that matters